The autumn season wouldn’t be complete without some good pumpkin recipes, and this one is at the top of my list. I can’t even describe to you how good these smell baking in the oven. The mix of cinnamon and ginger, combined with hints of nutmeg and cloves, gives these scones an unbelievable flavor and aroma. The cinnamon-sugar glaze adds a touch of sweetness, making an already delicious scone, into something extra delightful.
In my younger years, I worked in a quaint little tea room. Oh, how I loved that tea room. When you walked in, the smell of warm, buttery treats filled the air, calling you in as you gaze upon a long table filled with endless temptations. We sold the most amazing butter tarts, brownies, and cakes. Every time I try a new recipe, it brings me back to a time I hold so dear to my heart. A time when the world seemed a little less complicated and all that mattered was the joy these delightful sweets would bring to everyone that walked in.
Although we didn’t have pumpkin scones in that tea room, we did have scones. Warm, buttery, heavenly scones. As much as I loved them, I wanted to try something a little out of my comfort zone, and I am so pleased I did. These scones are moist, flavorful, and filled with buttery goodness in every bite.
FUN FACTS ABOUT PUMPKIN
- Pumpkin is a fruit
- Pumpkin puree can be used as a substitute for eggs in baking
- It creates moisture in your baking
- It is rich in vitamins and antioxidants
These Pumpkin Scones are moist and filled with warm and rich autumn flavors. The cinnamon-sugar glaze adds a touch of sweetness, making an already delicious scone, into something extra delightful.
Ingredients
2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup cold, unsalted butter
1/2 cup drained pumpkin puree
1 tsp vanilla extract
1/4 cup milk
- Topping
1/2 cup powdered sugar
1/4 tsp cinnamon
3-4 tsp milk
Directions
- Preheat your oven to 375ºF, and line a baking sheet with parchment paper
- Using a food processor, add the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Pulse to combine.
- Add the cold butter to the flour mixture and pulse until all of the butter has been mixed in.
- In a small bowl, whisk together the pumpkin, vanilla, and milk. Add it into the flour mixture and pulse together until it forms a ball. Do not over mix.
- With lightly floured surface and hands, pat the dough into a flat disk. Cut into 8 equal wedges and pull them apart, placing them onto your prepared baking try.
- Bake for 22-24 minutes, or until baked through.
Cinnamon Sugar Glaze- Combine the powdered sugar and cinnamon in a small bowl.
- Add the milk a little at a time, until you reach your desired consistency. Constantly stir until glaze is smooth.
- Drizzle over cooled scones.
Tips
- Allow your scones to fully cool and set before applying the glaze. If the scones are too hot then the icing will just melt on top instead of creating a drizzled effect.
- This glaze will dry hard so be sure to make it just before you are going to drizzle it onto the scones and work quickly.
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